Grilled eggplant sandwich with printed cheese
I have tried several times to come up with a cheese sandwich idea that is different from all the others. None of the options I found convinced me, so I ended up imagining something more unique: slices of cheese pressed with edible flowers, herbs, and sun-dried tomatoes. I wanted to keep the Mediterranean vibe, with grilled eggplant and a simple dressing of olive oil and lemon. I used whole grain baguette with seeds to tie everything together. Quick Info Total time: 35 minutes Preparation time: 15 minutes Cooking time: 15-20 minutes Servings: 1 large sandwich (can be cut in half) Difficulty: easy Recipe type: quick breakfast or light lunch Ingredients 1 mini whole grain baguette with seeds 2 slices of Delaco cheese 1 small eggplant coarse salt extra virgin olive oil juice of 1 lemon (about 1 teaspoon) 1 clove of garlic (or a bit of garlic powder) 2-3 sun-dried tomatoes fresh herbs of your choice: basil, parsley, rosemary, oregano edible flower petals (optional, for decoration) a mix of salt, herbs, and petals for sprinkling Preparation method 1. Slice the eggplant into pieces about 0.5 cm thick. Sprinkle coarse salt on each slice and place them in a colander for 15 minutes. This will help remove the bitter taste. 2. Meanwhile, prepare the cheese for pressing. On a piece of cling film, place the two slices of cheese side by side. Sprinkle chopped herbs, finely chopped sun-dried tomatoes, and possibly edible flower petals on the surface. Cover with the film and gently press with a rolling pin, just enough to imprint everything into the cheese. Don’t press too hard, just enough to stick. Leave it like this until you assemble the sandwich. 3. Preheat the grill (I use a cast-iron griddle on the stove). Lightly brush with a little oil and grill the eggplant slices on both sides, about 2-3 minutes on each side, until they soften and get grill marks. 4. In a small bowl, combine the olive oil, lemon juice, and grated or crushed garlic. Mix and add the warm eggplant slices. Toss a few times to coat them in the dressing. 5. Slice the baguette lengthwise. Place the grilled eggplant on the bottom half, without excess dressing. On top, layer the pressed cheese slices with herbs and flowers. Cover with the other half of the baguette and gently press. 6. Cut the sandwich if needed and serve immediately. Why I make this recipe often This sandwich is quick and works well when I want something different for lunch. The grilled eggplant pairs well with the cheese, and the herbs give it a fresh taste. It’s not hard to make and doesn’t require fancy ingredients. I usually use whatever herbs I have on hand. Tips and variations Tips - The eggplant slices should be thick enough not to dry out on the grill, but not too thick. - When pressing the cheese, don’t let it break; the film helps keep it whole. - The garlic and lemon dressing can also be made with just oil if you don’t want a strong lemon flavor. Substitutions - Instead of Delaco cheese, you can use another type of semi-hard cheese that can withstand pressing. - If you don’t have sun-dried tomatoes, a bit of chopped roasted bell pepper works too. - The flower petals are just for looks; you can skip them. Variations - You can add lettuce leaves or arugula if you want more freshness. - For a spicier version, sprinkle a bit of chopped chili in the dressing. - If you don’t want a sandwich, you can serve the ingredients as a salad with toasted baguette. Serving ideas - The sandwich is good while the eggplant is warm, but it also works at room temperature. - It can be served with a simple tomato salad or a cold yogurt. - For a picnic, wrap the sandwich in paper and take it with you. Frequently asked questions Can I use roasted eggplant instead of grilled eggplant? The texture will be different; roasted in the oven, it becomes softer. For a sandwich, grilled eggplants are more suitable. Can I prepare the eggplant a day in advance? Yes, the eggplant can be made a day in advance and kept in the fridge, but it’s best to add the dressing just before assembling. Can I skip the flower petals? Sure, the petals are just for looks and don’t change the taste. What type of cheese works best? A classic semi-hard cheese, not too salty, that can be pressed without breaking. Can the sandwich be heated in a sandwich maker? I don’t recommend it; the cheese will melt and ooze out. It’s better fresh or at room temperature. Nutritional values (estimates) One sandwich has approximately: Calories: 400-450 kcal Protein: 20-22 g Fats: 18-20 g Carbohydrates: 40-45 g Values depend on the type of bread and cheese used, and if you add extra oil. Storage and reheating The sandwich is best made and eaten fresh. However, if you want to keep it, wrap it in food paper and store it in the fridge for a maximum of one day. I don’t recommend reheating; the cheese and eggplant become mushy, and the texture won’t be the same. It’s better to keep the eggplant and cheese separate and assemble them before serving.
Preparation
We slice the eggplant and sprinkle coarse salt on the slices. We place them in a strainer and let them drain for about 15 minutes. This way, the eggplant will not be bitter. We heat the grill. I used a cast iron one on the stove. We brush the grill with a little oil and fry the eggplant slices on both sides. We prepare the printed cheese. We place the slices of cheese in a food wrap. We sprinkle herbs, sun-dried tomatoes, and flower petals on the cheese. The cheese must be covered with the wrap. We roll over the wrap with a rolling pin to imprint the colored pieces onto the cheese. In a bowl, we mix extra virgin olive oil with lemon juice and a little garlic powder or fresh garlic. We add the eggplant slices and mix. We cut the baguette in half and place the eggplant slices on the bottom half. We place the printed cheese on top and cover it with the other half.
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